Recipe #12

Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

A recipe of mine that I did for a competition. It worked out alright.

Ingredients

4 Tbsp.  Olive oil

1 Yellow onion, chopped

1 tsp.  Freshly minced ginger

1 small Scotch Bonnet pepper, minced (do NOT touch your eyes or face) after handling, immediately wash hands)

1/2 Stick butter

2 Tbsp.  Jamaican curry

1 1/2 lbs.  Chicken, chopped into 1-inch pieces

2 Large Russet potatoes, chopped

1 (16-ounce) Can coconut milk

8 ounces Chicken stock

Procedure

Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers, let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.